Culinary Color Tour

My husband and I jumped into our golf cart at the Robert Trent Jones Masterpiece Golf Course and headed out with other fall color enthusiasts to take in some brilliant autumn scenes, thanks to the undulating elevations at Treetops Resort near Gaylord.

Although we weren’t sure what to expect after registering for the resort’s Progressive Fall Color Dinner, we were not disappointed. Each tour element was a surprise — including the yummy nibbles, Michigan-made wines and beers, and the amazing photo ops at every turn. Our guide gave us ample time to enjoy the hors d’oeuvres, wines, beers, and more atop expansive golf greens, tee boxes, and other gorgeous spots before ending the outdoor tour at the resort’s restaurant, where a special table had been set for the tour participants.

“We’ve been doing this event since 2019 and it’s always popular. I think people like experiences and doing something different, and this sure isn’t a typical dinner out,” the resort’s general manager, Barry Owens, says.

Treetops Resort, known for its collection of five premier golf courses, has a culinary team that’s led by Food and Beverage Director Brian Smith. Smith says this year, he’ll be offering the following fare on the course tour:

• An autumn cucumber salad that features thinly-sliced cucumbers, pickled red onions, cherry tomatoes, shaved carrots, and crumbled feta, all lightly dressed with oil and vinegar and finished with a balsamic reduction.
• Meatballs glazed in a sweet and smoky Michigan cherry sauce.
• Velvety butternut squash bisque, served with a crispy garlic crostino.

The final stop is at the resort’s Top of the Hill restaurant, where guests will enjoy live entertainment and can choose from entrées including braised beef short ribs with mashed potatoes and roasted root veggies; bourbon maple pork chops, served with mashed potatoes and roasted Brussels sprouts; roasted airline chicken breast, also with mashed potatoes and roasted root vegetables; or Great Lakes walleye with all the fixings and an apple cider beurre blanc. Vegetarians will appreciate the roasted autumn vegetable risotto option, which is served with roasted butternut squash, Brussels sprouts, mushrooms, and more.

If guests still have room after the main course, they can enjoy a warm French apple cake served with ice cream and caramel sauce. Recipes follow.

Plan It!

Progressive Fall Color Dinners run Oct. 1, 2, 3, 8, 9, and 10, and are $154.99 per person. Or consider the resort’s overnight package, which is $240 per person and includes lodging, the fall dinner experience, and breakfast. Reserve a spot by visiting treetops.com or calling 888-TREETOPS (989-732-6711).

Past and Current Culinary Color Tour Recipes from Chef Brian Smith, Treetops Resort

Braised Short Rib with Roasted Root Vegetables, Buttermilk Mash, and Apple Cider Demi-Glace

A comforting fall entrée featuring tender, slow-braised beef short ribs, creamy buttermilk golden potato mash, roasted seasonal root vegetables, and a glossy apple cider demi-glace. Rich, hearty, and full of autumn flavor, this dish is perfect for a cozy dinner or special seasonal gathering.

Serves 4

Braised Short Rib

Ingredients

• 2½ to 3 pounds beef short ribs
• 2 dried ancho peppers
• 1 dried guajillo pepper
• 3 garlic cloves
• ½ yellow onion, roughly chopped
• 4 to 6 cups beef bone stock, or enough to just cover the short ribs
• ½ cup white wine
• 1 to 2 tablespoons oil, for searing
• Salt and pepper, to taste

Preparation

1. Preheat oven to 300°. Season the short ribs generously with salt and pepper. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, then remove from the pot and set aside. Deglaze the pot with white wine, scraping up the browned bits from the bottom to build flavor.
   Place the dried ancho and guajillo peppers in hot water for 10 to 15 minutes, or until softened. Blend the softened peppers with the onion, garlic, and a small amount of beef bone stock until smooth.
2. Add the blended pepper mixture to the pot, then return the short ribs. Add enough bone stock to just cover the meat. Cover and braise in the oven for 2.5 to 3 hours, or until the short ribs are fork-tender and pull apart easily.
3. Remove the short ribs from the braising liquid and keep warm until ready to serve.
4. Serve on croutons or crackers.

Roasted Root Vegetables

Ingredients

• ½ red onion
• 1 carrot
• 1 parsnip
• 1 small sweet potato
• 1 to 2 tablespoons oil
• Salt and pepper, to taste

Preparation

1. Preheat oven to 325°. Cut all vegetables into even-sized pieces.
2. Toss with oil, salt, and pepper, then spread onto a sheet tray in a single layer.
3. Roast for 30 to 45 minutes, or until the vegetables are tender and lightly caramelized.

Buttermilk Golden Potato Mash

Ingredients

• 2 pounds golden potatoes, peeled if desired
• ¼ cup sour cream
• 4 tablespoons butter
• ¼ cup buttermilk, plus more as needed
• Salt and pepper, to taste

Preparation

1. Steam or boil the potatoes until tender. They should fall apart easily when pierced with a fork.
2. While the potatoes are still hot, place them in a mixer with the sour cream, butter, and buttermilk. Whip with the whisk attachment until smooth and creamy.
3. Add more buttermilk as needed to reach the desired consistency. Season with salt and pepper to taste.

Apple Cider Demi-Glace

Ingredients

• 1 cup demi-glace
• ½ cup apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced shallots
• 1 garlic clove, smashed
• 1 tablespoon butter or oil
• 1 sprig thyme
• 1 small sprig rosemary
• 1 small bay leaf
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons brown sugar or maple syrup,
  optional
• 1 tablespoon cold butter, to finish
  Salt and pepper, to taste

Preparation

1. In a small sauce pan, sweat the shallots and garlic in butter or oil until soft and fragrant.
2. Add the apple cider and apple cider vinegar, and bring to a boil. Add the thyme, rosemary, and bay leaf. Reduce the mixture until syrupy and reduced by about two-thirds. Add the demi-glace and Dijon mustard. Simmer for 10 to 15 minutes, or until the sauce is glossy and coats the back of a spoon.
3. Strain through a fine mesh strainer. Just before serving, whisk in cold butter for a smooth, polished finish. Season with salt and pepper to taste.

To Plate

Spoon the buttermilk golden potato mash onto the plate and top with the braised short rib. Arrange the roasted root vegetables alongside the beef. Finish with a generous spoonful of apple cider demi-glace over the short rib and serve warm.

Iron-Seared Amish Chicken with Cider-Glazed Root Vegetables and Foraged Mushroom Cream

This dish captures the rustic elegance of farmstead cooking — earthy mushrooms, sweet cider-kissed roots, and perfectly seared Amish chicken — crafted with slow, deliberate care.

Serves 4

Iron-Seared Amish Chicken Ingredients

• 4 Amish chicken breasts or thighs, skin on
• Salt and cracked black pepper
• 2 tablespoons neutral oil or clarified butter

Preparation

1. Pat the chicken dry and season generously. In a heavy cast-iron skillet over medium-high heat, sear skin-side down until deeply golden and crisp.
2. Flip and continue cooking until the chicken reaches 165° internally. Let rest briefly.

Foraged Mushroom Cream

Ingredients

• 2 cups mixed mushrooms (cremini, shiitake, oyster, or foraged varieties)
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon flour (for roux)
• ½ teaspoon Dijon mustard (just a touch)
• Salt and pepper, to taste

Preparation

1. Preheat the oven to 275°. Spread the mushrooms on a baking tray and roast slowly until deeply browned and crisp around the edges — nearly “burnt” in appearance, with concentrated flavor (about 45-60 minutes).
2. In a saucepan, melt the butter over medium heat and whisk in flour to create a light roux. Stir in the heavy cream and let gently thicken. Add the roasted mushrooms to the cream mixture and puree until silky. Season with salt, black pepper, and the slightest hint of Dijon mustard. Keep warm.

Cider-Glazed Root Vegetables

Ingredients

• 1 cup parsnips, peeled and diced
• 1 cup sweet potato, peeled and diced
• 1 cup red onion, roughly sliced
• 2 tablespoons unsalted butter
• ¼ cup apple cider
• Salt and pepper to taste

Preparation

1. Toss the parsnips, sweet potato, and red onion with a touch of oil, salt, and pepper. Roast at 275° until tender and caramelized around the edges.
2. In a sauté pan, melt the butter and add the roasted vegetables. Splash with apple cider and cook until the liquid reduces to a glossy glaze. Adjust seasoning to taste.

To Plate

Spoon a bed of mushroom cream onto each plate. Nestle the iron-seared chicken over the sauce and arrange the cider-glazed root vegetables alongside. Finish with flaky salt or fresh herbs if desired.

Mediterranean Flatbread with Merguez, Pickled Onion and Mint

A vibrant expression of Eastern Mediterranean flavors, this flatbread layers smoky sausage, creamy hummus, and bright herbs over fire-kissed naan. It’s rustic, bold, and meant to be shared.

Serves 4

Flatbread Ingredients

• 4 pieces of naan, grilled or warmed
• 8 oz. sausage (Merguez is a chef favorite), cooked and sliced
• 1 cup hummus (classic or roasted garlic)
• ½ cup feta cheese, crumbled
• Fresh mint leaves, torn or chiffonade

Sausage and Naan Base Preparation

1. Lightly char the naan over a grill or in a cast-iron pan to develop smoke and warmth.
2. Brown the sausage in a skillet until cooked through and crisp at the edges. Slice into coins or crumble.

Pickled Onions Ingredients

• 1 medium red onion, thinly sliced
• ½ cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Quick Pickled Onions Preparation

1. In a small bowl, whisk together vinegar, sugar, and salt.
2. Add sliced red onions and let sit for at least 30 minutes (or overnight, for deeper flavor).
3. Drain before using.

Assembly

1. Spread a generous layer of hummus over the warm naan. Top with Merguez sausage, pickled onions, and crumbled feta.
2. Finish with fresh mint for a cool, herbal lift.

Tuscan Bruschetta with Gigande Bean Purée and Pepper Conserva

A refined take on classic bruschetta, this Tuscan-inspired bite celebrates simplicity — creamy white beans, sweet, preserved peppers, and sharp pickled onion layered over golden focaccia. Earthy, sweet, and tangy in perfect balance.

Serves 6-8 (as an appetizer)

Focaccia Crostini Ingredients

• 1 loaf focaccia, cut into thick slices
• Olive oil, for brushing
• Flaky salt

Preparation

1. Brush focaccia slices with olive oil and toast in a hot oven or grill until crisp at the edges but soft within.
2. Finish with a sprinkle of flaky salt.

Gigande Bean Purée Ingredients

• 2 cups cooked Gigande or large
  white beans (can substitute butter beans)
• 2 tablespoons extra- virgin olive oil
• 1 clove garlic, grated or minced
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Preperation

1. In a food processor, blend the beans with olive oil, garlic, lemon juice, salt, and pepper until smooth and velvety.
2. Adjust seasoning to taste — it should be rich, earthy, and bright.

Pepper Conserva Ingredients

• 2 cups cooked Gigande or large
  white beans (can substitute butter beans)
• 2 tablespoons extra- virgin olive oil
• 1 clove garlic, grated or minced
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Preparation

1. In a food processor, blend the beans with olive oil, garlic, lemon juice, salt, and pepper until smooth and velvety.
2. Adjust seasoning to taste — it should be rich, earthy, and bright.

Pepper Conserva Ingredients

• 1 cup roasted red peppers, finely diced
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• Pinch of chili flake (optional)
• Salt, to taste

Preparation

1. Toss roasted peppers with olive oil, vinegar, chili flake, and salt.
2. Let marinate to deepen the flavor.

Pickled Onion Ingredients

• 1 small red onion, thinly sliced
• ½ cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Preparation

1. Combine the vinegar, sugar, and salt.
2. Add onions and let sit at least 30 minutes.
3. Drain before serving.

Assembly

Spread each focaccia crostini with a swoosh of Gigande bean purée, then spoon on the pepper conserva and top with a few strands of pickled onion. Finish with a drizzle of olive oil or fresh herbs if desired.

To Serve

Arrange on a wooden board or platter. Serve at room temperature.